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Hanger Steak Skewers Recipe

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This recipe for Hanger Steak Skewers is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Skewers:

2 lbs. cleaned hanger meat, cut into strips ½ by ½ by 2 inches
20 10-inch bamboo skewers soaked in water


Marinade (port and brown sugar):

1 liter red port
1 cup white wine vinegar
1 lb. brown sugar
¼ cup minced garlic
¼ cup chopped basil
¼ cup chopped parsley
2 tablespoons paprika
¼ cup chopped shallots
salt and pepper to taste



Fettunta (grilled Tuscan garlic bread):

semolina bread
olive oil
garlic cloves



Wilted Arugula:

1 bunch arugula
¼ cup olive oil
Directions:
Directions:
1) Weave meat onto skewers place end down in a square pan, high enough to cover meat by 1 inch or least cover with marinade.
2) Combine all Marinade ingredients into a bowl and mix well. Pour marinade over meat and let sit in refrigerator overnight.
3) Slice 1 crusty Italian semolina bread into ¾ inch rounds. Brush with olive oil. Grill bread then rub garlic cloves on each round a few times.
4) For wilted Arugula, heat olive oil in large saute pan, add clean and dried arugula. Wilt, salt and pepper to taste.
5) Assembly:

Grill skewer over med. flame until cooked med. rare. Place skewer on sheet pan and keep in oven on low to hold. On rectangle plate, place arugula at one end and 4 pieces fettunta at other end of plate. Align 3 skewer meat side resting one side of skewers on the arugula, and the other side of skewers on the bread. Sprinkle with garnish of your choice.
Personal Notes:
Personal Notes:
Semolina brings "Culinary Passion to Each Dish!" The New York Times gave it 3 stars and rated it "One of the Top Ten Value Restaurants in New Jersey." Wyoming School is glad Chef Joseph Catalano chose to come back to Millburn after spending time as a successful chef in NYC! 343 Millburn Ave. (973) 379-9101.

 

 

 

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